This homemade basil walnut pesto comes together in less than 10 minutes and can be frozen for up to six months. Perfect for sandwiches, soups, and more
Pesto freezes beautifully. I recommended freezing this walnut pesto in an ice cube tray, and then transferring the cubes to a sealed baggie once completely frozen. Pesto stays fresh for about six months this way, and it lets you thaw exactly how much you need for a recipe (1 frozen pesto cube is perfect for 1 serving of pasta, for example). You can also freeze pesto in small jars or any other containers you have on hand, but it’ll be trickier to thaw out the exact amount you need for a future recipe.
When you’re ready to use the pesto cubes, simply take a few out of the bag and pop them into whatever dish you’re making. Because pesto is oil-based, it thaws quickly, meaning you don’t need to take it out of the freezer ahead of time!
- 1/4 cup walnuts
- 1/2 cup Parmesan cheese, large grated
- 2 medium garlic cloves
- 3 cups loosely packed fresh basil
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon kosher salt
- 1/4 cup olive oil
In a small dry skillet, toast the walnuts over medium high heat, stirring constantly, for about 2 minutes. Remove the nuts to a bowl and allow them to cool slightly.
In food processor, combine walnuts, cheese, and garlic. Process until finely ground, 20 to 30 seconds.
Add the basil, lemon juice and kosher salt. Turn on the food processor and gradually pour in the olive oil. Once combined, turn off the food processor. Add a bit more olive oil if desired.
You can read full article and recipes here : https://www.acouplecooks.com/simple-walnut-pesto/